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Monday, April 23, 2018

April 23, National Picnic Day - Food Safety

Picnic Food Safety

Before you begin setting out your picnic feast, make sure hands and surfaces are clean.

Place cold food in a cooler with ice or frozen gel packs. Cold food should be stored at 40°F or below to prevent bacterial growth. Meat, poultry, and seafood should be packed while still frozen so that they stay colder longer.

Pack beverages in one cooler and perishable foods in another. This will prevent the perishable foods from being exposed to warm outdoor temperatures.

Limit the number of times the cooler is opened so as to keep the contents cold longer.

Be sure to keep raw meat, poultry, and seafood securely wrapped. This keeps their juices from contaminating prepared and cooked foods or foods that will be eaten raw, such as fruits and vegetables.

Rinse fresh fruits and vegetables under running tap water before packing them in the cooler.

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About Me

I am a Registered Dietitian and nutritionist. I received my doctorate degree in nutrition education and statistics. I have worked as a food journalist and nutrition media consultant since 1989.

In 1989 my son was diagnosed with Cerebral Palsy. He is a quadriplegia confined to a motorized wheelchair. He requires total assistance with all activities of daily living. He is able to communicate verbally and speaks with clarity, insight and humor.